Brasserie-Style Sirloin Steak With Truffle Frites, Green Beans, and Herb Butter
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 1/2 oz. Butter
- 6 oz. Green Beans
- 3 Parsley Sprigs
- 2 Russet Potatoes
- 2 Garlic Cloves
- 2 Sirloin Steaks
- 1/2 oz. Truffle Oil
Directions
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Preheat oven to 400 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Throughly rinse produce and pat dry. Set butter out to come to room temperature. Trim green beans. Stem and mince parsley. Cut potatoes into ½" thick fries, or “frites.” Mince garlic. Rinse steaks and pat dry.
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For extra-crispy fries, rinse potatoes under cold water to remove excess starch. On the baking sheet, mix potatoes, truffle oil, 1 tsp. olive oil, and a pinch of salt and pepper. Spread potatoes evenly across baking sheet (without overlap) and bake for 25-30 minutes, or until golden brown and fork tender. Remove from oven and allow frites to cool for 5 minutes to crisp up before serving.
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While frites are baking, combine 2/3 of the softened butter (reserving 1 Tbsp. for green beans), half the parsley, half the garlic, and ¼ tsp. of salt and pepper each in a small bowl and mix well. Form the compound butter into 2 equal round pats and place in refrigerator to firm. Remove from refrigerator 5 minutes before plating.
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Season steaks on both sides with a pinch of salt and pepper. Heat 2 tsp. olive oil in a medium pan over medium heat. Once hot, add steaks to pan. Cook on each side for 5-7 minutes, or until a minimum internal temperature of 145 degrees is reached. Remove to a plate and wipe out pan.
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Return pan used to cook steaks to medium heat and add 2 Tbsp. water and green beans. Cover and cook for 4-5 minutes. Add reserved butter and remaining garlic and sauté over low heat for 2 minutes. Season with a pinch of salt and pepper. Covering the beans and cooking in a little water quickly steams them so they’re cooked but still crisp.
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Stack a pile of truffle frites on the side of a plate. Place a steak next to the frites. Arrange green beans against the steak. Top steak with a chilled pat of compound butter, and allow to melt over steak. Garnish with remaining parsley.